1 00:00:00,240 --> 00:00:04,040 Righty Oh is episode 76 of the Under Season BBQ show and last 2 00:00:04,040 --> 00:00:06,880 week was a big one. Last week ruffled some sausages 3 00:00:06,880 --> 00:00:08,560 mate. Back to regular scheduled 4 00:00:08,560 --> 00:00:11,440 programming this week, but don't be fooled, it's still 5 00:00:11,440 --> 00:00:14,760 action-packed and some bloody good content coming your way. 6 00:00:14,760 --> 00:00:17,920 But yeah, last week we went where no man has gone before. 7 00:00:17,920 --> 00:00:21,080 We danced through a field of sausage makers and I think we 8 00:00:21,080 --> 00:00:24,200 got a pretty good, mostly positive outlook for it all. 9 00:00:24,280 --> 00:00:27,240 It's hard to do these things and not miss people or overlook 10 00:00:27,240 --> 00:00:29,760 people, but we do. We will do these things again in 11 00:00:29,760 --> 00:00:32,119 the few future. So that's kind of our chance to 12 00:00:32,119 --> 00:00:34,440 redeem ourselves. So if we missed you, sorry, we 13 00:00:34,440 --> 00:00:36,920 might have got it wrong, but I think we did pretty well. 14 00:00:36,960 --> 00:00:40,160 That's it, and we appreciate everyone jumping in the DMS and 15 00:00:40,160 --> 00:00:42,760 throwing their hats in the ring and saying who we should have 16 00:00:42,760 --> 00:00:44,920 had and who we didn't have and that sort of thing. 17 00:00:44,920 --> 00:00:48,320 So now our horizons of the sausage has been broadened. 18 00:00:48,360 --> 00:00:52,480 Yeah, and the sausage has gained its rightful place at the table 19 00:00:52,480 --> 00:00:53,520 of BBQ. That's it. 20 00:00:53,520 --> 00:00:55,800 It's getting girthier by the day. 21 00:00:56,440 --> 00:01:00,120 Right before we get into this week's intro, this video they 22 00:01:00,120 --> 00:01:03,000 were sent to us by Smokey Rebel. Let's watch. 23 00:01:27,200 --> 00:01:28,760 Right. Yeah, he says, hey, guys, I 24 00:01:28,760 --> 00:01:31,640 don't know if this is any good for the show, but these guys are 25 00:01:31,640 --> 00:01:34,240 not only awesome, they have no ego. 26 00:01:34,440 --> 00:01:38,000 They've got the BBQ spirit and they are underrated underdogs. 27 00:01:38,200 --> 00:01:40,080 I liked it. I thought it was really, really 28 00:01:40,080 --> 00:01:42,120 cool, right. They're in the UK They're kind 29 00:01:42,120 --> 00:01:45,920 of doing that barbecuey country sort of style music. 30 00:01:45,920 --> 00:01:48,840 I thought it was that good that I asked them if they'd do 31 00:01:48,840 --> 00:01:50,960 something for us. Tell me more. 32 00:01:51,200 --> 00:01:53,600 Listen. A little bit of flour, 33 00:02:31,000 --> 00:02:32,880 So awesome. And it's awesome because there's 34 00:02:32,880 --> 00:02:36,240 a lot of wannabe podcasts out there with their AI generated 35 00:02:36,240 --> 00:02:39,360 theme songs, but we've got real people playing ours. 36 00:02:39,440 --> 00:02:42,720 Yeah, it's not a AI generator. They wrote it, played it, 37 00:02:42,720 --> 00:02:45,280 recorded it for. Us and probably got nothing for 38 00:02:45,280 --> 00:02:48,280 us but the love and appreciation from us guys. 39 00:02:48,280 --> 00:02:50,640 We love you. Welcome to the family. 40 00:02:50,760 --> 00:02:54,480 So this is them wood burnt red where country meets rock. 41 00:02:54,480 --> 00:02:57,760 They are 4 mates making music. They're on Instagram, Apple 42 00:02:57,760 --> 00:03:01,960 Music, Spotify and YouTube, so big thanks to them for doing 43 00:03:01,960 --> 00:03:05,160 that for us and go and give them a follow. 5 mates give them a 44 00:03:05,160 --> 00:03:08,840 follow and we appreciate you. All right, let's move on to the 45 00:03:08,840 --> 00:03:10,280 show. You're ready for the intro now. 46 00:03:10,320 --> 00:03:13,600 I think I am all right. Hey folks. 47 00:03:13,840 --> 00:03:16,920 I'm Madison Ruckle. This is Mama Jean's Barbecue. 48 00:03:19,440 --> 00:03:22,200 I'm Alex Pullman. Welcome to the Underseas BBQ 49 00:03:22,200 --> 00:03:26,160 Show. Thanks for having us you. 50 00:03:26,480 --> 00:03:30,320 So that's the legends from Mama Jean's Barbecue in Roanoke, VA. 51 00:03:30,320 --> 00:03:33,800 And Alex, He seems to have two normal arms here. 52 00:03:33,880 --> 00:03:36,720 Yeah, whatever problem he had with the mini arm before, it's 53 00:03:36,720 --> 00:03:40,320 been rectified. And we appreciate you guys too. 54 00:03:40,320 --> 00:03:43,880 So last time we featured them on the show, he he had a little arm 55 00:03:43,880 --> 00:03:46,680 and we're not sure what's going on there, but we appreciate you 56 00:03:46,680 --> 00:03:49,040 for reaching out and doing this week's intro. 57 00:03:49,040 --> 00:03:53,160 And we featured them on the show, I would say four or five 58 00:03:53,160 --> 00:03:55,920 episodes ago. And we got so many messages and 59 00:03:55,920 --> 00:03:59,240 so many DMS saying these guys are the real deal in Virginia. 60 00:03:59,240 --> 00:04:02,640 That's it and I also got a few messages saying hey if I wanted 61 00:04:02,640 --> 00:04:05,960 this what do I tell my butcher? And I said just take this 62 00:04:05,960 --> 00:04:08,720 fucking video in and show them and see if they can make you the 63 00:04:08,720 --> 00:04:12,000 said tomahawk in the image. Yeah, well, I think they'd have 64 00:04:12,000 --> 00:04:14,680 to cut it specifically that way from the beginning. 65 00:04:14,720 --> 00:04:16,079 Oh. That's exactly right. 66 00:04:16,079 --> 00:04:19,760 You'd know you'd have to sort of premeditate and plan it when 67 00:04:19,760 --> 00:04:22,680 you're cutting the whole pig. And I mean, you'd like to think 68 00:04:22,680 --> 00:04:25,320 a lot of butchers still do whole animal breakdown. 69 00:04:25,320 --> 00:04:28,520 But yeah, I'm interested to try one of these, hopefully get it 70 00:04:28,520 --> 00:04:30,320 on the show and see how good it is. 71 00:04:30,600 --> 00:04:33,640 Righty Oh, thanks guys for doing that intro and what is in this 72 00:04:33,640 --> 00:04:35,520 episode? Righto mate, we have the 73 00:04:35,520 --> 00:04:39,640 triumphant return of Failed or Nailed, you've got another new 74 00:04:39,640 --> 00:04:43,280 fucking segment, and we've also got a bit of Good Friday or 75 00:04:43,320 --> 00:04:46,920 Easter inspiration on the menu. All right, I'm excited. 76 00:04:46,920 --> 00:04:49,240 We need to crack into it. The last episode was long, so 77 00:04:49,240 --> 00:04:52,000 we're trying to keep these to a reasonable level, but we're 78 00:04:52,000 --> 00:04:53,120 already off to a shitty. Start. 79 00:04:53,120 --> 00:04:53,760 We're not. We're not. 80 00:04:54,160 --> 00:04:56,680 We're not trying. We intend into, but we're really 81 00:04:56,680 --> 00:04:59,040 not trying. All right, let's move on to our 82 00:04:59,040 --> 00:05:01,640 dishes of the week. And this one was sent in to us 83 00:05:01,640 --> 00:05:05,600 by the Stock Pot Kitchen and Big Red is putting his twist on the 84 00:05:05,600 --> 00:05:08,120 Irish spice bag. Yeah, bloody oath. 85 00:05:08,120 --> 00:05:11,000 Basically a combination of everything they specialized in 86 00:05:11,000 --> 00:05:13,960 thrown in a spice. Bag so it's hand cut chips, 87 00:05:14,160 --> 00:05:18,120 capsicum and onion, chopped brisket, chopped pork belly, 88 00:05:18,160 --> 00:05:21,760 cracked chicken, cracked cauliflower spice mix, fried 89 00:05:21,760 --> 00:05:23,920 Curry leaf and of course the Curry sauce. 90 00:05:23,920 --> 00:05:25,640 Bloody oath. And if you've ever had their 91 00:05:25,640 --> 00:05:28,040 crack seasoning, you know why it's called crack. 92 00:05:28,240 --> 00:05:30,880 Well he said it's off its fucking head and that it also 93 00:05:30,880 --> 00:05:33,560 sold out. And personally, I love the 94 00:05:33,560 --> 00:05:36,320 addition of pork belly into an orange spice bag. 95 00:05:36,360 --> 00:05:39,520 Yeah, I'm excited about it. I mean, that's the texture, 96 00:05:39,760 --> 00:05:41,920 right? Like the chicken, the coating, 97 00:05:41,920 --> 00:05:43,680 it's all great and everything, but put a little bit of 98 00:05:43,680 --> 00:05:47,000 crackling in it. And then throw in big Reds fried 99 00:05:47,000 --> 00:05:48,880 cauliflower. Come on, all. 100 00:05:49,160 --> 00:05:52,840 Right, fantastic work. And he he also sent us this one. 101 00:05:52,840 --> 00:05:54,520 Does it look familiar to you? What is this? 102 00:05:54,520 --> 00:05:57,600 Does this is the Centrelink Kilpatrick oysters? 103 00:05:57,960 --> 00:05:59,560 He's made them. Bloody oath he has. 104 00:05:59,560 --> 00:06:02,040 He's dominated. Them, he's presented them really 105 00:06:02,040 --> 00:06:03,960 well. He has a lot better than me. 106 00:06:04,560 --> 00:06:07,520 He said I had to try them. They are surprisingly delicious. 107 00:06:07,520 --> 00:06:09,200 Oh, what? You're surprised, are you, mate? 108 00:06:09,200 --> 00:06:11,520 You, you. You're questioning my integrity, 109 00:06:11,520 --> 00:06:14,040 Are you? Love you big Red. 110 00:06:15,040 --> 00:06:19,600 All right, this next one was sent in to us by BBQ Boss UK and 111 00:06:19,600 --> 00:06:23,760 he has shared a few of his cooks with us in the DMS, but he says 112 00:06:23,760 --> 00:06:26,600 I feel that this one beats anything I've sent you guys so 113 00:06:26,600 --> 00:06:28,480 far. And he sent us some stickers 114 00:06:28,480 --> 00:06:30,600 too, which did arrive. So thanks for sending those. 115 00:06:30,720 --> 00:06:33,880 And his name is Dan. And he cooked this platter for 116 00:06:33,880 --> 00:06:37,000 his boy Jacob for his 11th birthday. 117 00:06:37,320 --> 00:06:40,280 That was his wish, Dad cooking BBQ way. 118 00:06:40,280 --> 00:06:42,840 Better than cake? So he says he was asked to 119 00:06:42,840 --> 00:06:45,760 deliver a BBQ platter and a BBQ platter was delivered. 120 00:06:45,760 --> 00:06:48,640 He is so happy with the results. Absolute win. 121 00:06:48,640 --> 00:06:51,600 These tickle the cockles of my heart when you see the kids 122 00:06:51,600 --> 00:06:53,920 getting involved. So the platter featured brisket 123 00:06:53,920 --> 00:06:56,720 and short ribs seasoned with smoke and flame. 124 00:06:56,720 --> 00:06:59,360 UK black magic. He had Boston butt for the 125 00:06:59,360 --> 00:07:02,720 pulled pork, chicken wings seasoned with cowboy butter, 126 00:07:02,920 --> 00:07:06,360 pork ribs with meat church, Texas sugar, and it was all 127 00:07:06,360 --> 00:07:08,440 cooked over cherry wood. Yum. 128 00:07:08,720 --> 00:07:11,120 There's also a homemade Texas hot links. 129 00:07:11,120 --> 00:07:15,400 There's homemade dill Pickles and onions and pit beans and 130 00:07:15,400 --> 00:07:18,080 look in that corner you haven't noticed yet. 131 00:07:18,080 --> 00:07:20,880 That's your guacamole. Well, I thought it was guac. 132 00:07:20,880 --> 00:07:23,760 I couldn't see any broccoli in there, but Bloody Stoke. 133 00:07:23,760 --> 00:07:26,160 Let me know what you think. And oh, there it is. 134 00:07:26,160 --> 00:07:27,600 Yeah, that's a better photo, mate. 135 00:07:27,800 --> 00:07:30,040 This one here. This is closest to my head, so 136 00:07:30,640 --> 00:07:32,120 yeah. Fuck yeah. 137 00:07:32,920 --> 00:07:35,800 He says bloody enjoyed that and it looks great. 138 00:07:36,040 --> 00:07:39,840 So good. So Jacob looks like he approves 139 00:07:39,840 --> 00:07:42,880 too. That is great work lads and 11 140 00:07:42,880 --> 00:07:46,080 year old asking for BBQ for his. Birthday party. 141 00:07:46,280 --> 00:07:49,000 Yeah, but he's also peaked. Can't get any better, Jacob. 142 00:07:49,000 --> 00:07:51,160 Sorry, man. Like it's all disappointing. 143 00:07:51,160 --> 00:07:53,960 Downhill from here. No, you don't understand right? 144 00:07:54,080 --> 00:07:56,160 Dad made this. Wait till he figures out and 145 00:07:56,160 --> 00:07:58,520 starts to school Dad. Well, that's it, Father's Day is 146 00:07:58,520 --> 00:08:00,040 coming up. Maybe you could return the 147 00:08:00,040 --> 00:08:02,520 favour, young fella. Yes, and if you do, send us in 148 00:08:02,520 --> 00:08:03,680 photos. Fuck yeah. 149 00:08:04,160 --> 00:08:07,200 All right, this next one was sent in to us by Gus from the 150 00:08:07,200 --> 00:08:10,760 Palmerston and Quality Meats. And Gus is a butcher, a smoker 151 00:08:10,760 --> 00:08:14,200 and a chef. And this is a beef based snag 152 00:08:14,200 --> 00:08:18,720 with brisket, Chuck and locally grown chilies, cheese and deadly 153 00:08:18,720 --> 00:08:20,880 chili oil. I love chili oil. 154 00:08:21,160 --> 00:08:23,720 And he says the chili oil was made by one of his Asian 155 00:08:23,720 --> 00:08:25,120 customers. Yeah, awesome. 156 00:08:25,240 --> 00:08:28,920 So he says it really bites at the nose when cooking and he 157 00:08:28,920 --> 00:08:32,520 also sent us in this one here and it's a jalapeno Papa sausage 158 00:08:32,840 --> 00:08:35,360 and it's got everything in it that a Papa would have. 159 00:08:35,600 --> 00:08:38,320 They added some sour cream with the Philly to give it a real 160 00:08:38,320 --> 00:08:41,360 creamy texture. The jalapenos stay overnight 161 00:08:41,360 --> 00:08:44,400 with the burger Pickles, so they all combine together to get a 162 00:08:44,400 --> 00:08:46,880 bit of a sweet, sour and spice combination. 163 00:08:47,280 --> 00:08:49,880 Yum. As if last week wasn't sausagey 164 00:08:49,880 --> 00:08:53,720 enough, we're still here for it. Now, Gus, he sent this to us, 165 00:08:53,720 --> 00:08:56,400 but this is Andy in the photo here and he's the butcher 166 00:08:56,400 --> 00:08:58,960 responsible for creating those epic looking stags. 167 00:08:59,200 --> 00:09:02,240 Great work from the Palmerston Quality Meats in. 168 00:09:02,360 --> 00:09:05,040 Australia Bloody yeah. Whereabouts is Palmerston? 169 00:09:05,480 --> 00:09:07,440 I'm going to say it's up in Queensland somewhere. 170 00:09:07,440 --> 00:09:10,640 I'm not not sure, but I do know I don't have the results yet, 171 00:09:10,640 --> 00:09:12,720 but the time we filmed this, they were flying down to 172 00:09:12,720 --> 00:09:15,480 Melbourne to put some of their sausages into a competition. 173 00:09:15,600 --> 00:09:18,120 Well, they've got a few trophies already, and maybe they'll have 174 00:09:18,120 --> 00:09:19,480 some more. Yeah, bloody ice. 175 00:09:20,240 --> 00:09:24,840 All right, failed. Or no. 176 00:09:25,000 --> 00:09:25,960 We haven't done this for a while. 177 00:09:26,080 --> 00:09:27,920 No, we haven't. We definitely didn't do it last 178 00:09:27,920 --> 00:09:30,840 week because everything was nailed, but get back on that 179 00:09:30,840 --> 00:09:33,360 horse mate. All right, Nick Stevens, he sent 180 00:09:33,360 --> 00:09:36,520 this one to us in the comments and he says, hey lads, this is a 181 00:09:36,520 --> 00:09:41,680 Pecania I done seasoned in SPG, smoked and then finished on the 182 00:09:41,680 --> 00:09:45,600 fire, failed or nailed. I'm going through a real Pecania 183 00:09:45,600 --> 00:09:48,240 phase at the moment and just judging by what I've been 184 00:09:48,240 --> 00:09:51,400 looking at over the few weeks that is is absolutely fucking 185 00:09:51,400 --> 00:09:54,160 nailed ready. I'm ready. 186 00:09:54,160 --> 00:09:56,200 Cut me open. Yep. 187 00:09:57,120 --> 00:09:59,840 Is that perfect or not? To me it is. 188 00:09:59,840 --> 00:10:02,440 But what I'm going to do now, I like the conventional method 189 00:10:02,440 --> 00:10:05,680 where you cook it to about rare, slice it in the individual 190 00:10:05,680 --> 00:10:08,600 steaks, then give it a quick sear again so that you're sort 191 00:10:08,600 --> 00:10:10,880 of sealing it all in there and bringing it up to about the 192 00:10:10,880 --> 00:10:13,520 medium rare medium. Well, to me, that looks like a 193 00:10:13,520 --> 00:10:16,000 perfect cross section is beyond nailed. 194 00:10:16,000 --> 00:10:18,400 It's perfection. He's got an Instagram page 195 00:10:18,400 --> 00:10:21,400 called Flando's Barbecue. Go and give him a follow. 196 00:10:21,520 --> 00:10:25,200 I think when it comes to Pecanya, I do mine like yours. 197 00:10:25,600 --> 00:10:29,080 I cook it till it's really rare, but I make sure it's got that 198 00:10:29,080 --> 00:10:32,520 nice crust on it. I try and melt the fat so that 199 00:10:32,520 --> 00:10:35,160 the fat sort of seeps through and the fat's nice and soft. 200 00:10:35,320 --> 00:10:38,040 And then from there I do, I cut it into steaks and then I give 201 00:10:38,040 --> 00:10:40,800 them a crust as well. But it's a really versatile cut 202 00:10:40,800 --> 00:10:42,680 and you can cut it in different ways. 203 00:10:42,680 --> 00:10:45,360 You can cut it like steaks or you can just serve it whole like 204 00:10:45,360 --> 00:10:47,080 this. Yeah, I've actually started for 205 00:10:47,080 --> 00:10:50,880 my wife using pecanya or rump caps as meal prep. 206 00:10:50,880 --> 00:10:54,480 So what I do on the Sunday, I get it, I absolutely nail the 207 00:10:54,480 --> 00:10:57,680 whole thing in salt, more salt than you would need. 208 00:10:57,720 --> 00:11:00,480 Put it fat side down in the smoker for an hour and a half, 209 00:11:00,480 --> 00:11:04,160 two hours until it's hit about that 55° internal. 210 00:11:04,480 --> 00:11:07,880 Take it off, drop it on the rack a few times so that that salt 211 00:11:07,880 --> 00:11:10,720 falls off. Take it out, rest it, slice it 212 00:11:10,720 --> 00:11:14,960 in the steaks, sear it in a hot pan and then basically eat some 213 00:11:14,960 --> 00:11:16,840 for lunch and then put it in the fridge. 214 00:11:16,880 --> 00:11:20,120 And just eating cold steak for the rest of the week is fucking. 215 00:11:20,240 --> 00:11:23,080 Winning MMM And the secret, which is what I think you are 216 00:11:23,080 --> 00:11:26,280 doing, is you're basically getting that fat that sits on 217 00:11:26,280 --> 00:11:29,680 the top, the big fat cap that can kind of be quite hard, but 218 00:11:29,680 --> 00:11:33,400 if you cook it slow it, that fat melts through the meat and 219 00:11:33,400 --> 00:11:35,680 becomes quite soft. And that's the secret to a good. 220 00:11:35,680 --> 00:11:38,280 Pecana yeah, that's it. And obviously that heavy use of 221 00:11:38,280 --> 00:11:41,600 salt helps breakdown that too. So and it gives it like, you 222 00:11:41,600 --> 00:11:44,200 know, this beautiful. I mean, you eat the shit out of 223 00:11:44,200 --> 00:11:45,840 that fat once it's rendered, probably. 224 00:11:46,000 --> 00:11:48,120 Yeah, correct. I don't really like fat on 225 00:11:48,120 --> 00:11:49,640 steaks, but when it's rendered on MMM. 226 00:11:50,720 --> 00:11:53,160 Oh yeah. All right, that's really good 227 00:11:53,160 --> 00:11:54,560 work. Flando's BBQ. 228 00:11:54,560 --> 00:11:59,200 Go and give him a follow next. Oh, Jesus. 229 00:11:59,560 --> 00:12:02,840 So this one was sent in to us anonymously and it's a photo 230 00:12:02,840 --> 00:12:07,400 taken in Australia of barbecue and they asked us does gravy go 231 00:12:07,400 --> 00:12:10,000 on American BBQ? Is this failed or nailed? 232 00:12:10,000 --> 00:12:12,840 What are we looking at? It's almost like a bit of future 233 00:12:12,840 --> 00:12:14,800 school, but the car's been put in reverse. 234 00:12:14,800 --> 00:12:18,520 It's gone a bit backwards away from it, but look, you know, the 235 00:12:18,600 --> 00:12:21,960 the brisket and the meat and the pork and the ham and that 236 00:12:21,960 --> 00:12:23,520 underneath it still looks pretty good. 237 00:12:23,520 --> 00:12:27,120 So I reckon there is a place and I'm gonna have to go with it's 238 00:12:27,120 --> 00:12:29,280 nailed. I mean, it's fucking real grey 239 00:12:29,280 --> 00:12:31,520 area though. So there's no credit here. 240 00:12:31,520 --> 00:12:33,960 It was on Facebook. The person that sent it in just 241 00:12:33,960 --> 00:12:37,160 screenshotted it from their Facebook and sent it in and they 242 00:12:37,160 --> 00:12:40,440 just wanted to know our opinion. Does Gravy, though, belong on 243 00:12:40,440 --> 00:12:43,680 American style low and slow BBQ? You said? 244 00:12:43,680 --> 00:12:45,760 Yes, I'm probably gonna go with no. 245 00:12:45,760 --> 00:12:48,160 I think it goes really well on a lot of things, but I don't think 246 00:12:48,160 --> 00:12:49,640 it goes well on brisket. Righto. 247 00:12:49,640 --> 00:12:54,080 We're gonna rewind to the very, very way back and I'm gonna go 248 00:12:54,200 --> 00:12:57,680 and probably try and get Denmark to dig up a piece of footage 249 00:12:57,680 --> 00:13:00,680 where you're talking about a full throttle brisket pie. 250 00:13:00,880 --> 00:13:04,280 And the thing that's made it so much better is the addition of 251 00:13:04,280 --> 00:13:07,440 gravy to brisket. So if you could pull that up for 252 00:13:07,440 --> 00:13:09,480 us, Denmark, that would be fantastic. 253 00:13:09,480 --> 00:13:12,040 But that's a pie. This is different. 254 00:13:12,280 --> 00:13:13,800 This doesn't have any pastry on it. 255 00:13:15,640 --> 00:13:18,240 All right, maybe you are right and I am wrong. 256 00:13:18,240 --> 00:13:20,520 We're going to move on to the next one here. 257 00:13:20,720 --> 00:13:24,480 It's been a little while, but we're back on the G Rods train, 258 00:13:24,520 --> 00:13:30,000 the Gerodary Hotel, and this is Shannon with a 1K rump and 259 00:13:30,000 --> 00:13:33,560 you've got to guess whether he nailed it or failed it. 260 00:13:33,800 --> 00:13:37,400 He kinda looks like Jesus after he re rose again on the Sunday 261 00:13:37,400 --> 00:13:40,080 and he's come out for a bit of a feed but I don't know man. 262 00:13:40,080 --> 00:13:43,080 He doesn't look real confident but he could be a dark horse you 263 00:13:43,080 --> 00:13:44,320 know? You gotta watch out for these 264 00:13:44,320 --> 00:13:47,440 skinny homeless looking tradies. Sometimes they come out a bit 265 00:13:47,440 --> 00:13:49,800 hungry but no I don't reckon he's got it in him. 266 00:13:49,800 --> 00:13:52,120 Failed. He looks like to me that he's 267 00:13:52,120 --> 00:13:53,960 been on like he's done something bad. 268 00:13:53,960 --> 00:13:55,840 He's been on the run for a few years, right? 269 00:13:55,840 --> 00:13:58,600 He's hiding in people's garages. He's living off the land. 270 00:13:58,880 --> 00:14:02,040 He's basically hiding in the woods and breaking into people's 271 00:14:02,040 --> 00:14:04,480 shed. May be stealing the odd lamb 272 00:14:04,480 --> 00:14:07,120 every now and again, but he couldn't take it any longer. 273 00:14:07,120 --> 00:14:10,280 He's ended up at the G Rog. He's coming for a good old pub 274 00:14:10,280 --> 00:14:11,760 feed. You've guessed that he. 275 00:14:12,600 --> 00:14:15,760 Failed. It's a 1K steak double gravy 276 00:14:15,800 --> 00:14:18,240 fries salad. It's very achievable. 277 00:14:18,280 --> 00:14:21,080 Are you sure failed? I reckon he's failed it. 278 00:14:21,320 --> 00:14:23,920 All right, it's a double fail. Do you want to know why? 279 00:14:24,640 --> 00:14:26,760 Why? He ate all the fucking salad and 280 00:14:26,760 --> 00:14:29,080 he's left the steak. That's it. 281 00:14:29,400 --> 00:14:32,280 But also too taking all that back, this poor bug has probably 282 00:14:32,280 --> 00:14:34,160 worked a really hard day at his job. 283 00:14:34,160 --> 00:14:37,400 Decided to have himself a few beers and a good feed, Been 284 00:14:37,400 --> 00:14:39,960 sucked in by his mates for having an eating challenge and 285 00:14:39,960 --> 00:14:42,120 he's fucked up. Ended up on our show and we just 286 00:14:42,160 --> 00:14:43,000 ripped him a new. One. 287 00:14:43,000 --> 00:14:44,880 Well, he looks happy about it, Does he? 288 00:14:47,920 --> 00:14:49,760 All right, we've got a new segment. 289 00:14:49,760 --> 00:14:51,200 I haven't done a new segment for a while. 290 00:14:51,640 --> 00:14:55,080 Fucking nice, nice, that's all you do now? 291 00:14:55,480 --> 00:14:59,000 The reinvention of the Aussie. The under seasoned BBQ. 292 00:14:59,000 --> 00:15:01,240 Show Righty. Oh, this is a new segment. 293 00:15:01,240 --> 00:15:05,480 It's called BBQ Trivia, and not only is Sai gonna play, but you 294 00:15:05,480 --> 00:15:06,840 can play at home. That's it. 295 00:15:06,840 --> 00:15:09,680 This is an interactive new segment we want you to play at 296 00:15:09,680 --> 00:15:11,080 home. Let us know how you went. 297 00:15:11,280 --> 00:15:13,840 Yes. So whatever you scored out of 10 298 00:15:13,840 --> 00:15:15,560 at the end, leave in the comments. 299 00:15:15,760 --> 00:15:17,440 That's it. Are you ready BBQ? 300 00:15:17,440 --> 00:15:19,240 Trivia. Oh, I think I'm ready. 301 00:15:19,360 --> 00:15:21,480 Righty I. Welcome to the Under Season BBQ 302 00:15:21,480 --> 00:15:24,920 show. BBQ trivia extravaganza. 303 00:15:24,960 --> 00:15:26,520 That's it. We might even implement this in 304 00:15:26,520 --> 00:15:29,080 our live show in Sydney. Oh, that's and everyone in the 305 00:15:29,080 --> 00:15:30,880 crowd can play, too. That's exactly right. 306 00:15:30,880 --> 00:15:33,240 We're gonna treat the crowd like the comments section. 307 00:15:33,720 --> 00:15:35,680 Live comments. That's it, Shannon walking 308 00:15:35,680 --> 00:15:38,280 around with the microphone. Hopefully he's too busy to come 309 00:15:38,280 --> 00:15:41,000 and watch. All right. 310 00:15:41,000 --> 00:15:44,920 In South African bride culture, the borivos is a coiled beef and 311 00:15:44,920 --> 00:15:48,440 pork sausage. But what spice is considered its 312 00:15:48,440 --> 00:15:51,240 signature ingredient? Do I get a fucking multiple 313 00:15:51,240 --> 00:15:53,560 choice or I just have to pull this out my whole? 314 00:15:53,720 --> 00:15:55,520 No. Well, there's no like you can't. 315 00:15:55,680 --> 00:15:57,000 Maybe you can get. Salt. 316 00:15:57,240 --> 00:15:59,800 Lock in salt. Salt a spice. 317 00:16:00,240 --> 00:16:02,680 There's salt in the picture. There's it's not salt. 318 00:16:03,280 --> 00:16:05,000 Pepper. It's not pepper. 319 00:16:05,920 --> 00:16:07,520 What's next? It's too late. 320 00:16:07,520 --> 00:16:10,040 It's coriander seed. Oh. 321 00:16:10,720 --> 00:16:13,840 There's no arguing there, because that is universally 322 00:16:13,840 --> 00:16:16,200 known as coriander seed. Apparently what we call 323 00:16:16,200 --> 00:16:19,720 coriander, the leaf of said seed, is what they call 324 00:16:19,720 --> 00:16:21,040 cilantro. Right. 325 00:16:21,040 --> 00:16:23,720 So it's very different, but that is coriander seed wherever you 326 00:16:23,720 --> 00:16:24,600 go around the world. Yep. 327 00:16:24,720 --> 00:16:26,640 All right. They need to be toasted, mind 328 00:16:26,640 --> 00:16:28,800 you. And borivos is a legally 329 00:16:28,800 --> 00:16:30,840 protected sausage in South Africa. 330 00:16:30,920 --> 00:16:34,800 By government regulation, it must contain at least 90% meat, 331 00:16:34,880 --> 00:16:39,120 no more than 30 percent fat, and no awful other than the casing 332 00:16:39,120 --> 00:16:41,320 and no mechanically separated meat. 333 00:16:41,320 --> 00:16:42,560 It's quite strict. Yeah, right. 334 00:16:42,560 --> 00:16:44,960 But doesn't meet the standard. You can't call it a Barbos. 335 00:16:44,960 --> 00:16:47,480 It's almost like the champagne of sausage. 336 00:16:47,760 --> 00:16:51,960 You might be right all right. The Angus is the most popular 337 00:16:51,960 --> 00:16:55,440 beef cattle breed in America. What country did it originally 338 00:16:55,440 --> 00:16:57,960 come from? It'd have to be Scotland. 339 00:16:58,280 --> 00:16:59,840 You know this one of. Course I do. 340 00:16:59,840 --> 00:17:01,760 It's Angus. Where did the word Angus come 341 00:17:01,760 --> 00:17:03,720 from? Right, the answer is Scotland. 342 00:17:03,720 --> 00:17:07,760 It was the result of selective breeding in the 1800s and from 343 00:17:07,760 --> 00:17:09,560 different regions around Scotland. 344 00:17:09,560 --> 00:17:13,680 And then late in that century, 4 bulls, just four were brought 345 00:17:13,680 --> 00:17:15,560 into America and the rest is history. 346 00:17:15,720 --> 00:17:18,000 Yeah, right. It's a busy Bulls. 1:00 and 347 00:17:18,000 --> 00:17:20,520 1:00. 1:00 and 1:00. Do you know too that they only 348 00:17:20,520 --> 00:17:23,000 brought in bulls? They didn't bring in any female 349 00:17:23,000 --> 00:17:25,480 ones. They actually mated them with 350 00:17:25,480 --> 00:17:27,520 Longhorns that were already in Texas. 351 00:17:27,680 --> 00:17:31,120 Yeah, I only brought four boys. So it's sort of just a hybrid. 352 00:17:31,280 --> 00:17:33,280 It's a Longhorn Angus. I wanna. 353 00:17:33,280 --> 00:17:36,280 Say, by this stage they've probably bred it out of the the 354 00:17:36,280 --> 00:17:39,520 the breed, but back then, yeah, it would have been a hybrid. 355 00:17:39,760 --> 00:17:42,680 Jesus, there's some busy balls. All right, what wood is 356 00:17:42,680 --> 00:17:45,720 considered the classic or the most popular choice for smoking 357 00:17:45,720 --> 00:17:49,680 brisket in Central TX? I'm sort of swaying towards 358 00:17:49,720 --> 00:17:52,160 Mesquite, but I don't think that's it. 359 00:17:53,360 --> 00:17:56,760 It doesn't look dark enough. Let's go Post Oak, Post Oak, 360 00:17:57,000 --> 00:17:59,920 Post Oak, Post Malone. You'd be right. 361 00:17:59,960 --> 00:18:01,560 Post oak. Yeah, your first guess was 362 00:18:01,560 --> 00:18:03,160 wrong. I don't really know, to be 363 00:18:03,160 --> 00:18:04,280 honest. I had to go look it up. 364 00:18:04,280 --> 00:18:08,640 So about 70% of Texas pitmasters use post oak as their primary 365 00:18:08,640 --> 00:18:12,560 wood, and apparently it has distinctive vanilla notes that 366 00:18:12,560 --> 00:18:14,640 set it apart. And it got its name because 367 00:18:14,640 --> 00:18:17,640 cattle ranchers used to build fence posts and whatever was 368 00:18:17,640 --> 00:18:19,640 leftover became the cooling fuel. 369 00:18:20,160 --> 00:18:23,080 Yeah, right. History embedded in the BBQ 370 00:18:23,080 --> 00:18:24,160 scene. Who'd have thunk it? 371 00:18:24,680 --> 00:18:25,040 Right. Yeah. 372 00:18:25,680 --> 00:18:26,680 What are you? What's the score? 373 00:18:28,720 --> 00:18:31,000 Fuck what is it 311 are? You 3 one or two? 374 00:18:31,000 --> 00:18:31,960 One. I don't know. 375 00:18:31,960 --> 00:18:32,840 We did. We've lost track. 376 00:18:34,600 --> 00:18:36,320 All right. In competition BBQ, what are the 377 00:18:36,320 --> 00:18:40,200 four main mate categories judged by the Kansas City BBQ Society? 378 00:18:40,400 --> 00:18:42,640 Right. So I know they don't do lamb, so 379 00:18:42,640 --> 00:18:46,400 it's got to be brisket, chicken, pork ribs. 380 00:18:47,120 --> 00:18:48,520 Pork. Chicken. 381 00:18:49,120 --> 00:18:51,200 That's for what? What type of pork? 382 00:18:51,320 --> 00:18:53,400 That's important. What type of pork? 383 00:18:53,400 --> 00:18:56,280 Well, you've got pork ribs and then there's a very specific cut 384 00:18:56,280 --> 00:18:58,120 of the pig that they you have to use. 385 00:18:58,120 --> 00:18:59,880 It's not just pork, it's a specific oh. 386 00:18:59,880 --> 00:19:02,600 It'll have to be whatever they make pulled pork of. 387 00:19:02,600 --> 00:19:04,280 What? A Boston butt over there. 388 00:19:04,560 --> 00:19:08,160 Righty, you get this one. It is chicken, pork, ribs, pork 389 00:19:08,200 --> 00:19:11,120 which is shoulder or bust and butt has to be that cut. 390 00:19:11,400 --> 00:19:13,400 And of course brisket. Yum. 391 00:19:14,800 --> 00:19:19,160 While BBQ has evolved, K CBS has remained the same since the mid 392 00:19:19,160 --> 00:19:21,400 1980s. Nothing has changed. 393 00:19:21,400 --> 00:19:24,880 They haven't added sausage, no beef ribs, no Turkey, no pork 394 00:19:24,880 --> 00:19:29,240 belly, burnt ends and no wings. It's still those 4 categories. 395 00:19:29,240 --> 00:19:31,760 I think it's the categories that everyone knows and loves and 396 00:19:31,760 --> 00:19:34,000 they've stayed true to the formula. 397 00:19:34,000 --> 00:19:37,880 Well, it's sort of makes a bit of consistency a bit more easy 398 00:19:37,880 --> 00:19:40,760 to achieve when the the formula hasn't changed. 399 00:19:40,760 --> 00:19:44,960 So yeah. And this is a new one hand in 400 00:19:44,960 --> 00:19:46,760 box. You don't have to do multiple 401 00:19:46,760 --> 00:19:47,920 hand in. You just hand it in. 402 00:19:47,920 --> 00:19:51,440 Once there's two judges of three judges and it all gets done in 403 00:19:51,440 --> 00:19:53,280 an hour, you can go home, pack up really early. 404 00:19:53,280 --> 00:19:54,880 It's very efficient. Yeah, that's it. 405 00:19:54,920 --> 00:19:57,600 It's not that challenging putting one protein in a box. 406 00:19:57,600 --> 00:19:59,680 We're gonna start making you put all 5 in. 407 00:19:59,680 --> 00:20:01,760 But they're not allowed to touch either. 408 00:20:01,760 --> 00:20:03,280 You know that's. That's food sake. 409 00:20:03,280 --> 00:20:04,320 Very important. Yeah. 410 00:20:05,080 --> 00:20:06,640 All right. What is the name of the 411 00:20:06,640 --> 00:20:10,480 traditional Hawaiian method of cooking a whole pig underground 412 00:20:10,480 --> 00:20:13,280 in a pit lined with hot rocks and banana leaves? 413 00:20:13,480 --> 00:20:15,160 Hawaiian. Hawaiian. 414 00:20:15,160 --> 00:20:18,560 Well, you know, I know of the hangi, which is a very similar 415 00:20:18,560 --> 00:20:21,360 process. And I mean the Maori people that 416 00:20:21,360 --> 00:20:24,320 sort of pioneer that are Polynesian descendants. 417 00:20:24,320 --> 00:20:26,240 So I'm just gonna have to stick with the hangi. 418 00:20:26,360 --> 00:20:30,160 OK, well I might butcher this name but they call it an imu. 419 00:20:30,400 --> 00:20:32,160 An IMU pit. Yes. 420 00:20:32,360 --> 00:20:35,160 So apparently the signature flavour doesn't actually come 421 00:20:35,160 --> 00:20:38,120 from the smoke, it comes from the flavour of the leaves. 422 00:20:38,200 --> 00:20:41,280 And they also put those hot rocks as well inside the pig. 423 00:20:41,480 --> 00:20:43,080 Oh wow, that's. Different. 424 00:20:43,800 --> 00:20:45,280 I don't know much about this, I've got to say. 425 00:20:46,080 --> 00:20:48,720 Well, let's dive down that rabbit hole next week on Under 426 00:20:48,720 --> 00:20:51,520 Season, the top ten Emu Pioneers. 427 00:20:53,640 --> 00:20:55,520 That'll give you some. I'll just spend 2 weeks doing 428 00:20:55,520 --> 00:20:58,240 that. And you can cook it outside by 429 00:20:58,240 --> 00:20:58,520 the way. Oh. 430 00:20:58,720 --> 00:21:01,320 Fuck, I'll just jackhammer through the concrete and just 431 00:21:01,880 --> 00:21:06,120 build myself a an Inman. All right, next in Jamaican jerk 432 00:21:06,120 --> 00:21:09,640 BBQ, what are the two spices or ingredients considered 433 00:21:09,680 --> 00:21:13,800 absolutely essential and non negotiable in an authentic jerk? 434 00:21:13,880 --> 00:21:16,280 Marinade. God, I have no idea here. 435 00:21:16,280 --> 00:21:19,240 I'm gonna have to say, judging by that picture, maybe some 436 00:21:19,240 --> 00:21:21,480 coriander and some sort of chili. 437 00:21:21,640 --> 00:21:24,440 Righty Oh. The two ingredients are Scotch 438 00:21:24,440 --> 00:21:28,200 bonnet Peppers and allspice, which is called pimento in 439 00:21:28,200 --> 00:21:29,520 Jamaica. You're right. 440 00:21:29,640 --> 00:21:33,480 So allspice is native to Jamaica and normally they use the same 441 00:21:33,480 --> 00:21:37,080 tree that they get the berries from, which they dry to also 442 00:21:37,080 --> 00:21:40,280 provide the fuel. So the pimento tree does both 443 00:21:40,280 --> 00:21:42,400 the seasoning and the smoking of the meat. 444 00:21:42,640 --> 00:21:45,760 Amazing. I have not delved much into the 445 00:21:45,760 --> 00:21:49,520 world of jerk, but I am afraid that when I do, I'll probably go 446 00:21:49,520 --> 00:21:52,720 all in. There's a really fine line when 447 00:21:52,720 --> 00:21:56,280 it comes to jerk seasoning of not enough and fucking way too 448 00:21:56,280 --> 00:21:59,320 much, and I can never find that balance. 449 00:21:59,320 --> 00:22:02,120 It's always like, I need more, but then it's like a tipping 450 00:22:02,120 --> 00:22:05,720 point where you go, Oh my God, now it's just so jerk seasoning, 451 00:22:05,720 --> 00:22:08,160 but I love it. When we used to do meat stock in 452 00:22:08,160 --> 00:22:10,520 Melbourne at the Showgrounds, there was a food vendor there 453 00:22:10,520 --> 00:22:13,600 that would come every year called The Real Jerk and it was 454 00:22:13,600 --> 00:22:16,360 a Jamaican food truck and their jerk chicken. 455 00:22:16,360 --> 00:22:18,960 They did it twice, cooked. So they'd cook it, they'd 456 00:22:18,960 --> 00:22:22,640 marinate it, and then to serve it, they take this already 457 00:22:22,640 --> 00:22:25,040 cooked chicken, coat it, then deep fry it. 458 00:22:25,280 --> 00:22:27,480 Deep fry it. Yeah, so they deep fry it and it 459 00:22:27,480 --> 00:22:29,760 came with like beans and rice and plantain. 460 00:22:29,760 --> 00:22:32,160 It was so good. I love jerk. 461 00:22:33,200 --> 00:22:35,320 Alright. What California city and region 462 00:22:35,320 --> 00:22:38,040 is famous for grilling Tri tip over Red Oak? 463 00:22:38,200 --> 00:22:40,960 Gotta honestly say I don't really know. 464 00:22:40,960 --> 00:22:44,520 Is there a city called Perilla? No, but there is one called 465 00:22:44,560 --> 00:22:49,040 Santa Maria and it's a city on California's Central Coast. 466 00:22:49,560 --> 00:22:52,760 You might also know that that style of grill is also called a 467 00:22:52,800 --> 00:22:56,040 Santa Maria grill, and the adjustable height grill was 468 00:22:56,040 --> 00:22:58,880 named after the town. Now I did go and look because 469 00:22:58,880 --> 00:23:02,360 I'm like that's a Perilla. But no, apparently these two 470 00:23:02,360 --> 00:23:06,000 things independent of each other, both got discovered at 471 00:23:06,000 --> 00:23:09,920 around about the same time and neither of them influenced each 472 00:23:09,920 --> 00:23:11,480 other. They both just come up with the 473 00:23:11,480 --> 00:23:15,080 same grill level that had to go up and down at the same time. 474 00:23:15,080 --> 00:23:18,280 So in Brazil and America. This is all some ancient alien 475 00:23:18,280 --> 00:23:23,120 type shit. All right, what area in America 476 00:23:23,120 --> 00:23:27,520 is famous for barbecued chicken dunked in white BBQ sauce? 477 00:23:27,520 --> 00:23:30,520 Gotta be Alabama. You'd be rat. 478 00:23:31,320 --> 00:23:35,080 The recipe originated in Decatur, AL by Robert Lee 479 00:23:35,080 --> 00:23:40,560 Gibson, known as Big Bob. He was 6 foot 4 and 300 lbs, and 480 00:23:40,560 --> 00:23:43,280 he used the sauce to stop his chicken from drying out. 481 00:23:43,320 --> 00:23:46,520 Yeah, right. It's very, very unique way, but 482 00:23:46,520 --> 00:23:49,440 it's just so once you try it, you're like, oh wow, I've had 483 00:23:49,440 --> 00:23:51,800 nothing like this before and it's spectacular. 484 00:23:51,920 --> 00:23:54,520 The big thing is too, once you put that back in the pit, it 485 00:23:54,520 --> 00:23:57,720 actually goes clear again, so it does end up looking like normal 486 00:23:57,720 --> 00:23:59,760 chicken, but it's got this really nice flavour to it. 487 00:23:59,960 --> 00:24:02,480 So good. All right, in Filipino cuisine, 488 00:24:02,480 --> 00:24:06,200 what is the name of the whole roasted pig cooked over charcoal 489 00:24:06,200 --> 00:24:08,400 on a spit? Peppa. 490 00:24:08,560 --> 00:24:11,440 Peppa Pig. No, it's a, it's a lechon, isn't 491 00:24:11,440 --> 00:24:12,560 it? You'd be right. 492 00:24:12,560 --> 00:24:15,040 It's a lechon. So the Philippines inherited the 493 00:24:15,040 --> 00:24:18,920 tradition during 300 years of Spanish colonial rule, and the 494 00:24:18,920 --> 00:24:22,920 Cebuano lechon is famous for being seasoned with lemongrass, 495 00:24:22,920 --> 00:24:26,080 garlic and spring onions, all stuffed inside the cavity. 496 00:24:26,200 --> 00:24:27,960 Yum. Have you had this before? 497 00:24:27,960 --> 00:24:31,600 No. Oh, it's sensational again. 498 00:24:31,600 --> 00:24:33,880 I've had it at meat stock. One of the vendors there just 499 00:24:33,880 --> 00:24:36,560 basically had all of the lemongrass and the garlic and 500 00:24:36,560 --> 00:24:39,840 the spring onions stuffed in the middle, and it really does 501 00:24:39,840 --> 00:24:40,960 flavour the pork. Wow. 502 00:24:41,080 --> 00:24:43,000 Then you add that to the crackle on the outside. 503 00:24:44,120 --> 00:24:47,280 Sick pretty good. All right, next, what city is 504 00:24:47,280 --> 00:24:49,480 known as the BBQ Capital of Texas. 505 00:24:49,480 --> 00:24:52,600 It's home to Kreitz Market, Smitty's and Blacks. 506 00:24:52,600 --> 00:24:56,240 Well, I sort of know about this from observing on the old 507 00:24:56,400 --> 00:24:59,560 Instagram when everyone makes the pilgrimage over there for 508 00:24:59,560 --> 00:25:02,920 all the basically the best barbecue festivals, and I do 509 00:25:02,920 --> 00:25:05,200 believe it is. Lockhart, TX. 510 00:25:05,200 --> 00:25:09,600 You are right, it is Lockhart. The Kreitz Market opened in 1900 511 00:25:09,600 --> 00:25:12,840 and was originally a meat market and is widely considered the 512 00:25:12,840 --> 00:25:15,640 oldest continued tenuously operating BBQ restaurant in 513 00:25:15,640 --> 00:25:17,080 Texas. Sick. 514 00:25:17,280 --> 00:25:19,640 So it's Ground Zero. That's where you've got to go. 515 00:25:19,760 --> 00:25:23,720 Yeah, and to be honest, I was there about 12 months ago and it 516 00:25:23,720 --> 00:25:26,040 is a very, it's not the original location. 517 00:25:26,040 --> 00:25:28,160 They've since moved to a much newer location. 518 00:25:28,160 --> 00:25:31,360 But when you walk in, it does still have, like, these really 519 00:25:31,360 --> 00:25:33,880 nostalgic vibes that you just don't get anywhere else. 520 00:25:34,080 --> 00:25:36,640 You don't get. You walk into Smitty's and you 521 00:25:36,640 --> 00:25:39,400 know, you've been like, the black on the roof is thick. 522 00:25:39,480 --> 00:25:41,080 Yeah. All right, that's it. 523 00:25:41,080 --> 00:25:43,440 What score did you get? Right, My BBQ. 524 00:25:43,720 --> 00:25:45,480 I've gotta say, you probably got five. 525 00:25:45,480 --> 00:25:47,600 I would say you got 55 out of 10. 526 00:25:47,680 --> 00:25:49,520 What did you get at home? Did you do any good? 527 00:25:49,640 --> 00:25:52,480 Yeah, someone do my maths for me and let me know what I got in 528 00:25:52,480 --> 00:25:54,600 the comments and yeah, how'd you go? 529 00:25:54,920 --> 00:25:56,360 Alright. This could be a weekly. 530 00:25:56,360 --> 00:25:58,400 Thing I thought it was a bit of fun, right? 531 00:25:59,160 --> 00:26:01,800 It's always fun when it's you putting me under the bus mate. 532 00:26:02,640 --> 00:26:04,160 I'm gonna come up with one next week. 533 00:26:04,160 --> 00:26:06,920 Just like right? What grade of pencil is quite 534 00:26:06,920 --> 00:26:09,360 often used for sketching out graffiti pieces? 535 00:26:10,880 --> 00:26:13,720 LB. HB Mate. 536 00:26:13,920 --> 00:26:17,560 HB Fuck, I got that wrong. All right, let's move on. 537 00:26:17,560 --> 00:26:20,880 A couple of months ago, we helped the boys launch their top 538 00:26:20,880 --> 00:26:25,360 25 Texas BBQ joints of 2025. And we're going to talk about 539 00:26:25,360 --> 00:26:28,360 that in a second. But before we do, they are a 540 00:26:28,360 --> 00:26:32,000 father and sons team that love barbecue and documenting their 541 00:26:32,000 --> 00:26:35,200 BBQ journey. And this popped up in our feed 542 00:26:35,200 --> 00:26:38,360 and we got tagged in it. It's the first official boys 543 00:26:38,360 --> 00:26:41,280 spread, they said. Pops himself stepped up to the 544 00:26:41,280 --> 00:26:43,880 pit and absolutely crushed this cook. 545 00:26:44,200 --> 00:26:47,440 It is brisket, pork belly with a Peach Serrano sauce. 546 00:26:47,440 --> 00:26:52,160 It's got Turkey, pit beans, Mac and cheese, Pickles, tortillas, 547 00:26:52,360 --> 00:26:55,280 the full Texas tray. Everything came out looking and 548 00:26:55,280 --> 00:26:58,360 tasting legit, they say. Jesus, you reckon the boys are 549 00:26:58,360 --> 00:26:59,800 going to get some skin in the game? 550 00:26:59,840 --> 00:27:03,400 Well, they say, safe to say Pops has the bug for smoking meats. 551 00:27:03,440 --> 00:27:05,960 Hell yeah, Pops. I mean, it was a matter of time 552 00:27:05,960 --> 00:27:08,320 until it happened, right? Well, The thing is, once you go 553 00:27:08,320 --> 00:27:11,440 out and you eat it, then you kind of want to know more. 554 00:27:11,440 --> 00:27:13,240 You want to learn it. You want to be able to do it at 555 00:27:13,240 --> 00:27:15,400 home as well. Like it's really fun going to a 556 00:27:15,400 --> 00:27:17,920 restaurant and eating there, but it's also fun learning how to do 557 00:27:17,920 --> 00:27:19,920 it too. That's it, and also learning how 558 00:27:19,920 --> 00:27:23,280 to do it can give you a new appreciation for how spoilt they 559 00:27:23,280 --> 00:27:26,440 are over there for good BBQ. Well, correct, right. 560 00:27:26,640 --> 00:27:28,960 This is a great looking BBQ platter, but if you were to 561 00:27:28,960 --> 00:27:32,440 compare it against some of the top BBQ platters in Texas, 562 00:27:32,440 --> 00:27:35,240 right, there's a long way to go to get to that pinnacle is what 563 00:27:35,240 --> 00:27:37,600 I'm trying to say. And you got to start somewhere. 564 00:27:37,600 --> 00:27:40,160 And he has started pretty close to like, Bang. 565 00:27:40,560 --> 00:27:42,680 Yeah, that's it. But the secret is, is these 566 00:27:42,680 --> 00:27:46,000 joints do it every damn day. Correct. 567 00:27:46,040 --> 00:27:50,720 Now he did not ask us for a rating but Heffernan Barbecue in 568 00:27:50,720 --> 00:27:54,640 the comments did. They said hey, what's the score 569 00:27:54,680 --> 00:27:57,680 under season BBQ show? They tagged us in and so on. 570 00:27:57,680 --> 00:28:01,680 Heffernan BBQ's request, what is going to be the score? 571 00:28:01,920 --> 00:28:04,640 They're OK with giving other people ratings so we can return 572 00:28:04,640 --> 00:28:05,960 the favour. What's it going to be? 573 00:28:06,080 --> 00:28:07,680 Fuck, you're marking this one mate. 574 00:28:09,480 --> 00:28:14,440 You handle the DMS. It's right my BBQ by so I'm not qualified. 575 00:28:14,440 --> 00:28:18,440 Oh God, righto. So we've got the brisket there. 576 00:28:18,440 --> 00:28:21,160 Looks like we've got a piece of lean and a piece of fatty. 577 00:28:21,160 --> 00:28:24,400 We've got the pork belly, we've got some Jarred Pickles there. 578 00:28:24,400 --> 00:28:27,160 Some look, you know, it's been assembled a little bit messy. 579 00:28:27,160 --> 00:28:29,360 There's a fair bit of grease on the paper there. 580 00:28:29,360 --> 00:28:32,080 But look, you know, I'm just stoked to see he's got the bug. 581 00:28:32,320 --> 00:28:42,800 Let's just hit him with a 7.3. And he's giving it a crack too, 582 00:28:42,800 --> 00:28:45,720 so extra points there. I have been way too generous 583 00:28:45,720 --> 00:28:49,800 over my judging career of looking at visual plates of BBQ, 584 00:28:49,800 --> 00:28:52,800 so I have to almost rein it back a little bit. 585 00:28:52,800 --> 00:28:54,680 I think leave a bit more room at the top. 586 00:28:54,760 --> 00:28:57,640 Well, God knows if I had to put this platter together it would 587 00:28:57,640 --> 00:28:59,720 not look this good. I think this is pretty bad. 588 00:28:59,920 --> 00:29:02,200 Oh, mate, when you're cooking at home and you've got to assemble 589 00:29:02,200 --> 00:29:05,920 it like it's, you know, it's no easy feat because I mean, three 590 00:29:05,920 --> 00:29:08,520 different proteins, they're cooking at different times. 591 00:29:08,520 --> 00:29:11,480 Like your brisket's going to take, you know, way longer than 592 00:29:11,480 --> 00:29:13,960 your Turkey and like, pork belly, too. 593 00:29:14,160 --> 00:29:17,040 Then you got to get your sides together, get it all sliced and 594 00:29:17,040 --> 00:29:19,560 on the platter at the right time so they don't dry out. 595 00:29:19,600 --> 00:29:23,000 It's all multitasking. Well for the record this was the 596 00:29:23,000 --> 00:29:26,440 boys official top 25. We helped them announce it but 597 00:29:26,440 --> 00:29:28,720 we didn't announce the results they did. 598 00:29:28,720 --> 00:29:34,320 And for the record, Red Bird BBQ, who featured in our top 599 00:29:34,520 --> 00:29:38,760 Gods of Sausage last week's segment, they were #1 Burnt Bean 600 00:29:38,760 --> 00:29:45,720 was #2 Barb's BQ came in at #3 Truth in 7th, Corkscrew in 12th 601 00:29:45,760 --> 00:29:49,800 and Franklin's in 15th. And then Koi was in 18th, Space 602 00:29:49,800 --> 00:29:52,320 City in 23rd. And All in all, it was a really 603 00:29:52,320 --> 00:29:55,280 cool list. Jeez, what a privilege it is to 604 00:29:55,280 --> 00:29:57,160 have to put a list like this together. 605 00:29:57,400 --> 00:30:00,040 This was their favourites too. The best bite went to Truth 606 00:30:00,040 --> 00:30:03,480 BBQ's Philly cheese steak. The best dessert went to Harlem 607 00:30:03,480 --> 00:30:07,080 Roads Butterscotch Chocolate Chip Cookie and the best side 608 00:30:07,080 --> 00:30:10,360 went to Red Bird Cheesy Scalloped Potatoes. 609 00:30:10,480 --> 00:30:12,200 Yeah, cool. We nearly need to do one of 610 00:30:12,200 --> 00:30:13,480 these for all the cooks we've done. 611 00:30:13,520 --> 00:30:15,880 What's your best bite? What's been your best side? 612 00:30:15,880 --> 00:30:18,280 What's been your best dessert? I like that idea. 613 00:30:18,960 --> 00:30:21,720 Get in the comments and vote. All right, so we're really big 614 00:30:21,720 --> 00:30:25,480 fans of these guys go and give them a follow the boys BBQ now. 615 00:30:25,480 --> 00:30:27,440 I just think this is a really cool thing. 616 00:30:27,440 --> 00:30:28,640 Super. Cool man. 617 00:30:28,720 --> 00:30:31,360 I don't know if you guys realise just how special it is to 618 00:30:31,880 --> 00:30:33,880 fucking like your brothers for a start, right? 619 00:30:33,880 --> 00:30:37,000 Like I love my brother, but you've got 3 of you guys, you're 620 00:30:37,000 --> 00:30:39,320 all sharing a common passion, you're doing it with dad, you're 621 00:30:39,320 --> 00:30:41,240 finding the time and that's tough. 622 00:30:41,280 --> 00:30:43,040 I just think it's really cool what you're doing. 623 00:30:43,040 --> 00:30:46,080 And they do acknowledge they haven't been everywhere yet and 624 00:30:46,080 --> 00:30:47,880 they're trying to get to all new places. 625 00:30:47,880 --> 00:30:51,960 But Texas is a big area. 2500 BBQ joints but they're having 626 00:30:51,960 --> 00:30:54,240 fun and we're all about. It yeah, bloody earth. 627 00:30:54,240 --> 00:30:58,080 We're here for the ride, boys. Rodeo moving on to meet the 628 00:30:58,080 --> 00:30:59,360 pitmasters. Right. 629 00:30:59,400 --> 00:31:02,760 Oh, let's see who we got. So meet Matt from Feast 630 00:31:02,920 --> 00:31:05,240 Pembrokeshire in in West Wales now. 631 00:31:05,240 --> 00:31:10,040 Feast is a live fire cookery and BBQ crew specializing in cooking 632 00:31:10,040 --> 00:31:14,960 seasonal Welsh produce across our range of Asado kit barbecues 633 00:31:14,960 --> 00:31:18,400 and our offset smokers built here in the UK by Iron Brand 634 00:31:18,400 --> 00:31:20,640 Custom Smokers. What a setup. 635 00:31:20,720 --> 00:31:22,720 That's amazing. Great looking spread. 636 00:31:22,760 --> 00:31:24,840 Yeah, bloody ice. He's got his jacket on there for 637 00:31:24,840 --> 00:31:27,040 the Welsh summer. So they have a seasonal 638 00:31:27,040 --> 00:31:31,400 residency at an award-winning country pub, The Cresseli Arms 639 00:31:31,400 --> 00:31:35,160 at Cresswell Key, and they are open April through to October 640 00:31:35,320 --> 00:31:38,760 and they will be open tomorrow. Hell yeah. 641 00:31:38,760 --> 00:31:40,440 April Fool's Day tomorrow that we know. 642 00:31:40,440 --> 00:31:43,760 Tofu ribs this week, though. We got in trouble last year 643 00:31:43,760 --> 00:31:46,600 didn't we, But the oath we did. So they are open from April 644 00:31:46,600 --> 00:31:49,440 through to October. They say we source local Turkey 645 00:31:49,440 --> 00:31:53,320 breasts, Pembroke Shire pork and beef from local farms, Pembroke 646 00:31:53,320 --> 00:31:57,480 Shire potatoes and of course fantastic Welsh lamb on the 647 00:31:57,480 --> 00:31:59,160 menu. From where? 648 00:31:59,240 --> 00:32:01,680 Wales. They are open every weekend and 649 00:32:01,680 --> 00:32:05,560 their menu is based around a 600 gallon offset smoker that they 650 00:32:05,560 --> 00:32:09,600 have nicknamed the Beast of. Feast, the Beast of Feast from 651 00:32:09,600 --> 00:32:11,800 Pembrokeshire. They also travel throughout 652 00:32:11,800 --> 00:32:14,920 Wales and the UK catering at food festivals, weddings, 653 00:32:14,920 --> 00:32:17,880 corporate events with their open fire cookery and they have 654 00:32:17,880 --> 00:32:21,120 cooked at the Mabon Fire Festival organized by Sam and 655 00:32:21,120 --> 00:32:25,120 Shawna and they will also be at this year's Fume BBQ Festival as 656 00:32:25,120 --> 00:32:26,800 well. Hell yeah, that's got to be 657 00:32:26,800 --> 00:32:30,480 probably on a BBQ bucket list to get there and have some Welsh 658 00:32:30,480 --> 00:32:34,560 lamb cooked over the fire. Well, our lamb's real good, but 659 00:32:34,560 --> 00:32:36,200 I wonder if there's better. I don't. 660 00:32:36,480 --> 00:32:38,000 Know we'll find out one day, so one. 661 00:32:38,000 --> 00:32:40,840 Day we will. So they serve full feast fire 662 00:32:40,840 --> 00:32:44,600 food platters, smoked Welsh beef burgers and wood fired Sunday 663 00:32:44,600 --> 00:32:47,080 lunch sharing trays. That's some really good looking 664 00:32:47,080 --> 00:32:48,280 BBQ. Bloody oath it. 665 00:32:48,280 --> 00:32:50,160 Is I'd love to sit down to that steak. 666 00:32:50,240 --> 00:32:53,200 I do love a smashy but give me a smoked burger. 667 00:32:53,320 --> 00:32:56,040 Wow love it. Smoked fatties, baby. 668 00:32:56,160 --> 00:32:59,120 I'm 5050 on both of those. Like give it to me either way, 669 00:32:59,480 --> 00:33:01,840 yeah I don't want the half in between bullshit though. 670 00:33:02,880 --> 00:33:05,840 And Matt says he absolutely loves the community of BBQ that 671 00:33:05,840 --> 00:33:08,800 is here in the UK and it shows in his food. 672 00:33:08,800 --> 00:33:11,280 So a big thanks to Matt for sending that all in. 673 00:33:11,440 --> 00:33:13,920 Keep on slugging that good cue, brother. 674 00:33:13,920 --> 00:33:18,160 So you can find out more at Feast pembrokeshire.co.uk or 675 00:33:18,160 --> 00:33:20,840 Feast Pembrokeshire on Instagram. 676 00:33:20,840 --> 00:33:24,040 Hell yeah, get around it. All right, let's move on to some 677 00:33:24,040 --> 00:33:25,080 products. Now. 678 00:33:25,240 --> 00:33:28,440 We just got sent these in the mail and I was like, is there 679 00:33:28,440 --> 00:33:30,200 something you want us to say hey about them or whatever? 680 00:33:30,200 --> 00:33:32,880 This is Big Red's sauce. We've got some in the studio 681 00:33:32,880 --> 00:33:34,760 already. He just sent us these out of the 682 00:33:34,760 --> 00:33:36,880 blue and said hey boys, I thought you might need a top up. 683 00:33:36,880 --> 00:33:40,080 Yeah, he basically knew that we did need a top up because that 684 00:33:40,080 --> 00:33:43,600 OG BBQ sauce just evaporates around here because it's so 685 00:33:43,600 --> 00:33:46,240 good. Same as that Korean BBQ sauce. 686 00:33:46,240 --> 00:33:49,080 It's insane. But let's not forget the old 687 00:33:49,080 --> 00:33:51,200 rubs as well. So you've got the crack 688 00:33:51,200 --> 00:33:54,480 seasoning, which is it's the staple seasoning in the 689 00:33:54,480 --> 00:33:56,960 restaurant. So Big Red Graham Stockdale has 690 00:33:56,960 --> 00:33:59,640 a restaurant up in Lismore in New South Wales. 691 00:33:59,920 --> 00:34:02,760 They do a lot of low and slow BBQ, but it's, you know, it's 692 00:34:02,760 --> 00:34:05,240 very chef orientated. They got a lot of specials and 693 00:34:05,240 --> 00:34:08,920 they use the crack seasoning on. One of their signature dishes is 694 00:34:08,920 --> 00:34:12,120 a deep fried crack season cauliflower with a sweet and 695 00:34:12,120 --> 00:34:16,000 sour sauce and it's insane. Fried chicken gets coated in the 696 00:34:16,000 --> 00:34:17,480 crack and all that sort of thing. 697 00:34:17,480 --> 00:34:22,000 But not only that, Big Red is a pivotal established member of 698 00:34:22,000 --> 00:34:24,560 the Australian competition scene as well. 699 00:34:24,960 --> 00:34:28,000 He's currently on the team La Familia BBQ. 700 00:34:28,000 --> 00:34:30,400 I believe he cooks a lot with Grant Coleman and those sort of 701 00:34:30,400 --> 00:34:31,800 guys. And I mean, he's won some 702 00:34:31,800 --> 00:34:33,920 trophies, bro. And he's the Holy Trinity. 703 00:34:33,920 --> 00:34:36,920 He's got the rubs, the sauces, the trophies in the restaurant. 704 00:34:36,920 --> 00:34:39,560 Working on a new cookbook? We love your red. 705 00:34:39,639 --> 00:34:42,120 Yeah, this stuff is all. Time can you? 706 00:34:42,280 --> 00:34:44,159 It's behind you there. The crack seasoning. 707 00:34:44,320 --> 00:34:47,800 I remember going to his restaurant in Lismore and he was 708 00:34:47,800 --> 00:34:52,480 doing brisket spring rolls and it had that seasoning sprinkled 709 00:34:52,480 --> 00:34:54,560 on top and holy shit, blew my mind. 710 00:34:54,560 --> 00:34:57,320 It's really, really good stuff. We appreciate you giving us the 711 00:34:57,320 --> 00:35:00,840 top up of these rubs because we were out of crack seasoning and 712 00:35:00,840 --> 00:35:03,080 we were definitely out of that OG BBQ sauce. 713 00:35:03,320 --> 00:35:06,560 So we appreciate you sending in stuff to us because we take a 714 00:35:06,560 --> 00:35:09,360 lot of it home. Best way to have this one is 715 00:35:09,360 --> 00:35:11,240 just in the glass pipe and just smoke it. 716 00:35:13,560 --> 00:35:15,440 Could put this one on the glass Barbie. 717 00:35:15,600 --> 00:35:18,200 All right, well, he's an icon of the Australian BBQ scene and 718 00:35:18,200 --> 00:35:19,840 like you say, he does everything. 719 00:35:19,840 --> 00:35:22,160 He competes, He's got his own restaurant, he's got his own 720 00:35:22,160 --> 00:35:24,160 product, he's bringing out a cookbook as well. 721 00:35:24,160 --> 00:35:26,520 And we're big fans and we appreciate you out of the blue 722 00:35:26,520 --> 00:35:29,640 just sending the stuff in. And if anyone watching the show 723 00:35:29,640 --> 00:35:34,280 would like us to weigh your merch, wear your hats, talk 724 00:35:34,280 --> 00:35:36,360 about your products, you just got to send it to us. 725 00:35:36,720 --> 00:35:38,160 Just DM us and we'll give you the address. 726 00:35:38,520 --> 00:35:42,280 Yeah, that's it, and usually helps if you put a couple of $50 727 00:35:42,280 --> 00:35:45,160 notes in the envelope, but fast tracks you on to the on to the 728 00:35:45,160 --> 00:35:47,280 next episode. But yeah, no, if you want to 729 00:35:47,280 --> 00:35:50,400 jump in, sponsor the show, hit us up and spread the love. 730 00:35:50,520 --> 00:35:54,560 All right, a bit of art by side. Now this one has become a yearly 731 00:35:54,560 --> 00:35:56,560 tradition for you, and it's a bit of a quirky 1. 732 00:35:56,560 --> 00:35:59,240 This is our man over in New Caledonia. 733 00:35:59,240 --> 00:36:02,800 Every year he makes his BBQ pilgrimage over to meet Stock 734 00:36:02,800 --> 00:36:05,680 Sydney. And this is Thierry who runs the 735 00:36:05,680 --> 00:36:08,600 BBQ store over there in New Me, a New Caledonia. 736 00:36:08,600 --> 00:36:12,280 He's also established the New Caledonia BBQ Alliance. 737 00:36:12,280 --> 00:36:14,840 They have their own BBQ comp scene over there. 738 00:36:14,840 --> 00:36:17,840 He's about to do his second installment, I believe, of his 739 00:36:17,840 --> 00:36:21,000 barbecue and grill festival, where they have it on an island 740 00:36:21,000 --> 00:36:24,040 in New Caledonia where there's pretty much only a lighthouse. 741 00:36:24,360 --> 00:36:27,800 So they pull up on this big long jetty and have a big BBQ 742 00:36:27,800 --> 00:36:30,200 contest. But this is his 10th anniversary 743 00:36:30,200 --> 00:36:34,320 artwork, so I had to try and jam everything into one image for 744 00:36:34,320 --> 00:36:37,080 him, which he will turn into merchandise which he gets 745 00:36:37,080 --> 00:36:39,120 printed down the road in Port Macquarie. 746 00:36:39,520 --> 00:36:42,280 I then take it to Sydney Meat Stock and he divvies it out 747 00:36:42,280 --> 00:36:45,000 amongst all his crew. And I mean, last year I think he 748 00:36:45,000 --> 00:36:48,720 rolled up about 30 deep of people that came over for Sydney 749 00:36:48,720 --> 00:36:50,520 Meat Stock. I mean, he gets around it. 750 00:36:50,800 --> 00:36:53,160 He's really trying to push BBQ over there. 751 00:36:53,160 --> 00:36:55,960 So I've got his particular products he endorses, all 752 00:36:55,960 --> 00:36:59,120 included here. But this is just an image of him 753 00:36:59,120 --> 00:37:02,840 riding the BBQ wave that's taken him 10 years to get where he is 754 00:37:02,840 --> 00:37:06,720 now, and he's not slowing down. New Caledonia, somewhere between 755 00:37:06,720 --> 00:37:09,520 Australia and Hawaii. Pretty much, yeah. 756 00:37:09,560 --> 00:37:12,000 It's I think it's a French occupied island. 757 00:37:12,200 --> 00:37:14,160 Yeah. Beautiful spot by the look of 758 00:37:14,160 --> 00:37:16,440 it. And it is about as remote as it 759 00:37:16,440 --> 00:37:17,800 gets. Yeah, that's it. 760 00:37:17,800 --> 00:37:20,720 I mean, a lot of the things this guy stocks, he has to come and 761 00:37:20,720 --> 00:37:23,480 sort of meet the owners of the companies and that sort of thing 762 00:37:23,480 --> 00:37:25,600 at meat stock. He sort of treats meat stock as 763 00:37:25,600 --> 00:37:29,600 his BBQ Expo, gets to know people, gets the rub sent over, 764 00:37:29,600 --> 00:37:32,520 takes a heap of stuff over with him, you know, does freight 765 00:37:32,520 --> 00:37:34,680 deals and that sort of thing. Yeah, I think he's got a pretty 766 00:37:34,680 --> 00:37:37,520 good relationship with the guys who run the docks over there, so 767 00:37:37,520 --> 00:37:39,640 he can get everything shipped in nice and safely. 768 00:37:39,640 --> 00:37:43,440 But yeah, he's well and truly right in the scene and loves 769 00:37:43,440 --> 00:37:46,120 promoting all things BBQ over in New Caledonia. 770 00:37:46,200 --> 00:37:49,160 Fantastic and epic design, by the way. 771 00:37:49,240 --> 00:37:51,120 Yeah, thanks mate. It's always a good time. 772 00:37:51,560 --> 00:37:53,480 Righty. It's that time of the episode 773 00:37:53,480 --> 00:37:56,280 where I get really hungry and you cook something cool. 774 00:37:56,280 --> 00:37:59,240 And I don't know how we got to the point in our relationship 775 00:37:59,240 --> 00:38:01,600 where you cook and I eat, but I really like it. 776 00:38:02,560 --> 00:38:05,680 Yeah, look mate, I just lose a bit of sleep trying to one up 777 00:38:05,680 --> 00:38:07,640 myself every week just to please you, mate. 778 00:38:07,640 --> 00:38:10,480 But I'm happy about it. It's a beautiful relationship. 779 00:38:11,000 --> 00:38:12,760 All right, tell me what is happening here. 780 00:38:12,880 --> 00:38:14,400 Right. Oh, so the other week we 781 00:38:14,400 --> 00:38:19,080 featured that fantastic jalapeno cheese hot crossed bun. 782 00:38:19,520 --> 00:38:21,440 I had no idea what I was gonna do this week. 783 00:38:21,440 --> 00:38:24,200 So while I was walking towards the shop the other day, I came 784 00:38:24,200 --> 00:38:26,760 across Baker's Delight. We're plugging their latest 785 00:38:26,760 --> 00:38:30,120 creation, the Apple and Cinnamon Hot Cross Bun. 786 00:38:30,120 --> 00:38:33,280 So this bun actually has the fruit in it, so the sultanas, 787 00:38:33,280 --> 00:38:34,800 the dried apple and that sort of thing. 788 00:38:34,800 --> 00:38:38,960 So I'm making a pulled pork slider with apple slaw on a 789 00:38:38,960 --> 00:38:41,760 apple cinnamon hot cross bun. Been a while since I've had a 790 00:38:41,760 --> 00:38:45,160 pulled pork sort of slider. Yeah, I think pulled pork sort 791 00:38:45,160 --> 00:38:48,080 of the thing you really get into when you first start doing 792 00:38:48,080 --> 00:38:50,200 barbecue and then you kind of OD on it. 793 00:38:50,360 --> 00:38:52,560 My personal experience, I certainly did. 794 00:38:52,560 --> 00:38:54,640 I went through a mad pulled pork face. 795 00:38:54,640 --> 00:38:57,400 So yeah, I'm happy to revisit this. 796 00:38:57,400 --> 00:38:59,760 We had a little bit of it last night and the wife was very 797 00:38:59,760 --> 00:39:01,240 happy. But what I've done here is I've 798 00:39:01,240 --> 00:39:04,360 got myself a dry slaw mix and I've chopped up some apple and 799 00:39:04,360 --> 00:39:07,680 thrown that in there and I've hit it with some Chipotle aioli 800 00:39:07,720 --> 00:39:10,280 just for a bit of dressing because everything going on here 801 00:39:10,280 --> 00:39:12,600 is quite sweet. So I wanted a bit of heat and a 802 00:39:12,600 --> 00:39:14,040 bit of savoury to balance it out. 803 00:39:14,480 --> 00:39:16,720 Then I've got some pulled pork that I pulled out of the 804 00:39:16,720 --> 00:39:19,640 freezer, a bit of leftover and I've resurrected that with some 805 00:39:19,640 --> 00:39:22,240 Angus and oink. It's called Hog Heaven and it's 806 00:39:22,240 --> 00:39:26,320 a Carolina style mustard BBQ. So that complements the pork 807 00:39:26,320 --> 00:39:29,040 awesomely. We've got our apple cinnamon hot 808 00:39:29,040 --> 00:39:31,400 cross buns there. I've cut them in half, put them 809 00:39:31,400 --> 00:39:34,440 in the smoker, just nice and low, just to heat them, not so 810 00:39:34,440 --> 00:39:36,560 much toast them. Now I'm gonna to assemble it all 811 00:39:36,560 --> 00:39:38,840 for you, mate, and you're going to eat it and tell me what you 812 00:39:38,840 --> 00:39:39,960 reckon. Righty. 813 00:39:39,960 --> 00:39:43,760 Oh, let's see if you can get my passion for pulled pork sliders 814 00:39:43,760 --> 00:39:45,920 back in life, right? Oh. 815 00:39:46,240 --> 00:39:48,400 Let me build one of these for you, baby. 816 00:39:48,480 --> 00:39:51,240 I've even made my own pork crackling there mate for a bit 817 00:39:51,240 --> 00:39:57,600 of finish on the top. So buttered hot cross buns that 818 00:39:57,600 --> 00:40:02,560 Carolina Pork threw a bit of Big Red Pig seasoning on it as well. 819 00:40:09,680 --> 00:40:12,720 Some nice beautiful pork there, mate. 820 00:40:15,600 --> 00:40:20,160 We've got the old apple slaw just for a bit of fucking 821 00:40:20,160 --> 00:40:23,400 creaminess to balance out all that acidity going on. 822 00:40:24,800 --> 00:40:28,280 I like to cook my pork in butter too, so my pork, my pulled pork 823 00:40:28,280 --> 00:40:31,920 is really buttery. Some crunch. 824 00:40:32,880 --> 00:40:34,400 So the lid on and give me a twizzle. 825 00:40:40,840 --> 00:40:43,840 Hot cross bun buttered. You've got a slower on there, 826 00:40:43,840 --> 00:40:46,480 you've got pulled pork, it's been sourced and you've topped 827 00:40:46,480 --> 00:40:49,040 it with. Pork crackle, baby. 828 00:40:49,280 --> 00:40:54,040 It's not crackle lacking, right? Oh. 829 00:40:55,280 --> 00:40:57,440 Alright, yeah, let's do this right. 830 00:40:57,440 --> 00:41:00,680 The last hot cross bun you made for me blew my mind. 831 00:41:00,680 --> 00:41:03,240 It's going to be very, very hard to live up to that past 832 00:41:03,240 --> 00:41:05,120 experience, but let's see how we go. 833 00:41:05,560 --> 00:41:07,280 Cheers. Looks great. 834 00:41:14,400 --> 00:41:18,840 Good texture, I think I like it. Better than a brioche bun. 835 00:41:19,480 --> 00:41:22,480 It's normally the go to but I find brioche is just too buttery 836 00:41:22,480 --> 00:41:24,600 and sweet for a lot of things, especially pork. 837 00:41:24,600 --> 00:41:31,920 Pork's not that savoury. I've all had my phone. 838 00:41:32,320 --> 00:41:38,440 Yep, I'm confused but I like it back after our intermittent 839 00:41:38,560 --> 00:41:41,560 clean up. Right, I'm convinced that you 840 00:41:41,560 --> 00:41:45,720 keep making food that makes me look like a savage 'cause I make 841 00:41:45,720 --> 00:41:49,280 a mess everywhere, all over the table, my shirt, all over my 842 00:41:49,280 --> 00:41:51,160 face. Well, you didn't look excited to 843 00:41:51,160 --> 00:41:54,120 try that one, but you've absolutely demolished it and 844 00:41:54,120 --> 00:41:56,960 we've had to take time to get the paper towel out and clean up 845 00:41:56,960 --> 00:41:59,320 the entire set 'cause it was pretty damn good. 846 00:41:59,440 --> 00:42:03,280 I'm not a fan of the cinnamon hot cross bun and I think I told 847 00:42:03,280 --> 00:42:06,560 you this last time, but you put the pork cracker with it, you 848 00:42:06,560 --> 00:42:09,080 put the pulled pork with it. You put it in the smoker a 849 00:42:09,080 --> 00:42:10,720 little bit to give it a bit of texture. 850 00:42:10,720 --> 00:42:13,760 And so it's not just all soft and it works. 851 00:42:13,760 --> 00:42:16,680 It's like one of those things that you eat and in the best 852 00:42:16,680 --> 00:42:19,240 possible way, it confuses your palate. 853 00:42:19,480 --> 00:42:21,760 You don't know where to go. You don't know whether to go to 854 00:42:21,760 --> 00:42:24,840 the Carolina sauce, like the vinegar based mustard sauce 855 00:42:24,840 --> 00:42:26,960 that's in with the pulled pork. You don't know whether to go 856 00:42:26,960 --> 00:42:29,200 with the cinnamon in the bun. You don't know whether to go 857 00:42:29,200 --> 00:42:31,960 with the apple slur. But you put it all together and 858 00:42:31,960 --> 00:42:35,000 it works. It just does, and it's Moorish. 859 00:42:35,120 --> 00:42:37,200 Yeah, I'm not too, too disappointed by it. 860 00:42:37,200 --> 00:42:39,000 But yeah, no, it was a good little bite. 861 00:42:39,000 --> 00:42:42,800 Not quite as up there with the the jalapeno popper we we did 862 00:42:42,800 --> 00:42:45,760 the other week because that was a real eye opener. 863 00:42:45,760 --> 00:42:47,920 It's just like, oh wow. I will say this, it's not gonna 864 00:42:47,920 --> 00:42:51,400 make my top 10 on this show, but if you really love hot cross 865 00:42:51,400 --> 00:42:54,320 buns and you love BBQ. Yeah, those. 866 00:42:54,480 --> 00:42:57,640 Two things work right. Yeah, Easter's coming up, so get 867 00:42:57,640 --> 00:42:59,880 inspired, get something crazy happening. 868 00:42:59,880 --> 00:43:01,040 Everyone's got a bit of time off. 869 00:43:01,040 --> 00:43:03,360 Hopefully you do something stupid with the hot cross bun 870 00:43:03,360 --> 00:43:06,320 and send it in. All right, let's move on to our 871 00:43:06,320 --> 00:43:09,920 fuck up of the week and this one is on me. 872 00:43:10,320 --> 00:43:14,280 Oh, I'm gonna grab it here. Fabulous publication called The 873 00:43:14,280 --> 00:43:17,840 Gippsland Farmer, a local rag down where we're having our 874 00:43:18,040 --> 00:43:21,240 Victorian installment of meat stock in a couple of weeks. 875 00:43:21,240 --> 00:43:24,720 So it's a local publication called The Gippsland Farmer and 876 00:43:24,720 --> 00:43:27,720 we took an ad in there and as part of taking an ad, they did a 877 00:43:27,720 --> 00:43:31,280 story and they rang up and said, hey, have you got any photos? 878 00:43:31,280 --> 00:43:34,320 And well, I was busy so I just said look, jump onto our 879 00:43:34,320 --> 00:43:37,240 Facebook and just grab some photos on there. 880 00:43:37,240 --> 00:43:40,240 But I kind of forgot that at Christmas time I did a couple of 881 00:43:40,240 --> 00:43:43,720 AI generated images where I got some pit masters and put them in 882 00:43:43,720 --> 00:43:47,320 some Christmas jumpers. And I also did some funny kind 883 00:43:47,320 --> 00:43:50,360 of like jokey things to celebrate Christmas. 884 00:43:50,360 --> 00:43:53,680 And one of them was to put a bull rider on a reindeer. 885 00:43:53,840 --> 00:43:57,000 And that's the photo that they picked that went into the 886 00:43:57,000 --> 00:43:59,720 newspaper. Apparently we are bull riding 887 00:43:59,720 --> 00:44:03,280 reindeer at next talk and it went in the paper. 888 00:44:03,440 --> 00:44:06,080 That's it. On that topic, Gippsland tickets 889 00:44:06,080 --> 00:44:08,440 selling fast get along. We'll see you in a couple of 890 00:44:08,440 --> 00:44:11,200 weeks. But if you want to see a PBR 891 00:44:11,200 --> 00:44:14,840 rider, the professional, well, it's PRR now isn't it? 892 00:44:14,840 --> 00:44:17,760 The Professional Reindeer Riding Association of Australia if you 893 00:44:17,760 --> 00:44:20,400 wanna see that. If you squint hard enough, some 894 00:44:20,400 --> 00:44:22,880 of these balls might look like Caribou or something like that. 895 00:44:22,880 --> 00:44:25,400 But yeah, get along the meat stock Gippsland gonna be a 896 00:44:25,400 --> 00:44:27,920 bloody good time. This isn't on you bro. 897 00:44:29,800 --> 00:44:32,520 I could have maybe remembered that we did have a couple of 898 00:44:32,520 --> 00:44:34,880 jokey pictures on there at Christmas time, but I would 899 00:44:34,880 --> 00:44:38,760 never in a million years thought they'd pick a picture of a bull 900 00:44:38,760 --> 00:44:41,880 rider running a reindeer. This poor girl was probably in 901 00:44:41,880 --> 00:44:44,920 the office helping dad over Christmas and she's going Oh my 902 00:44:45,000 --> 00:44:48,240 God how cool is this picture Picked it bang. 903 00:44:48,240 --> 00:44:52,280 She's been catfished. So just to clarify, we're not 904 00:44:52,280 --> 00:44:54,360 riding reindeers. That's a job for Santa. 905 00:44:54,360 --> 00:44:56,400 Yeah, that's exactly right. He's a bit busy. 906 00:44:56,960 --> 00:44:59,360 All right, that's the end of the episode here. 907 00:44:59,400 --> 00:45:02,080 And yeah, good job. I've had a bit of fun. 908 00:45:02,400 --> 00:45:04,880 Yes, now that the dust has settled from last week's 909 00:45:04,880 --> 00:45:07,160 sausages, we've got another one back in the bank. 910 00:45:07,160 --> 00:45:10,160 We're starting to get back on track to our ultimate goal and 911 00:45:10,640 --> 00:45:13,520 still having heaps of fun. Did you play along with the 912 00:45:13,520 --> 00:45:14,960 trivia? What score did you get? 913 00:45:14,960 --> 00:45:16,280 Make sure you leave it in the comments. 914 00:45:16,280 --> 00:45:18,360 We would like to know what did you get 5 out of? 915 00:45:18,360 --> 00:45:21,800 10 No, they have to count mine and let me know what I got And 916 00:45:22,480 --> 00:45:25,320 yeah, good time. Well, I didn't make it too easy, 917 00:45:25,320 --> 00:45:26,880 but I don't think I made it too hard either. 918 00:45:27,080 --> 00:45:29,640 No, you, you obviously thought about it, but yeah, I think we 919 00:45:29,640 --> 00:45:31,880 should do that again. Alright, maybe not for a little 920 00:45:31,880 --> 00:45:33,040 while. We gotta keep these things. 921 00:45:33,040 --> 00:45:34,840 Fresh. Yeah, we gotta try our best 922 00:45:34,880 --> 00:45:38,240 anyway, like, subscribe, do the things, get your tickets to meet 923 00:45:38,240 --> 00:45:39,360 stock. We'll see you in a couple of 924 00:45:39,360 --> 00:45:41,400 weeks. And happy Easter. 925 00:45:41,640 --> 00:45:42,680 See you next Tuesday.